You will find a wide range of recipes that our members have provided for your enjoyment.

Allotment Rhubarb Gin

So! If you have forced any early rhubarb great, as the final colour of the gin is a lighter more delicate shade of pink, but if not, carry on with the usual rhubarb and the colour will be darker but just as tasty! Lovely on its own and just as scrummy with tonic and a sliced bit of fresh rhubarb. 

(This is how I do it………..and of course the recipe can be halved………or doubled)!!


  • Large sweety type of jar or large kilner jar with tight fitting lid


Courgette & Prosecco Jam (use as chutney)


600grams courgette
230grams cane sugar
220grams granulated sugar
20g fresh ginger
½ fresh chilli
2 bay leaves
1 teaspoon sea salt (can add less)
6 sprigs fresh mint
2-3 sprigs of rosemary according to taste
500mls Prosecco

Put the sugar, chopped courgette, chopped red pepper, grated ginger & sparkling prosecco in a large saucepan and bring to the boil.

Boil for 5 minutes and add the bay leaves and sea salt.

Edna’s Elderflower Champagne

Pick heads of flowers when the heads are completely out in full flower and are at their most pungent – usually on a hot sunny day!


2lbs sugar
2 lemons
8 large heads of elderflowers
1 ½ gallons of cold water

To do:

Put all in a very big bucket and stir until the sugar has dissolved
Leave in bucket for 36 hours
Strain and bottle in pressure topped bottles
Leave in a cool place for a few weeks and see what happens!! 

Be prepared to be amazed …..or injured…..!

Onion marmalade

Although you start with a lot of onions they melt down and this recipe makes about 2 jars! So you may want to double the recipe ……..

You will need:

About 3 tablespoons of vegetable oil
1 kg of onions peeled and thinly sliced
pinch of salt and pepper
150ml or 5fl oz red wine (optional)
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
6 table spoons light brown soft sugar
Pinch of chilli flakes (optional)

What to do:

Plum Chutney

What you need:

3lb (1.5kg) plums  stoned and halved
1lb (500gms) cooking apples peeled and chopped into small pieces
1 ½ lbs (750gms) onions (any type) chopped into small pieces
1 pint (500 mls) malt vinegar
1lb (500 gms) dark brown sugar
1 table spoon salt 

Make a spice bag with a simple small square of muslin tied tightly at the top but big enough to hold:

1 cinnamon stick
1 teaspoon cloves
Pieced of chopped fresh ginger 
2 teaspoons of black mustard seeds   

What to do:

Raspberry Gin

Once tasted – never forgot! It can be sipped neat or pop a little in the bottom of a tall glass and add champagne or prosecco.

I double quantities to make plenty for Christmas

What you need:

250gms (9 oz) raspberries
100gms (4 oz) granulated sugar
500ml (1 pint) gin (cheapest)

What you do:

Adjika – spicy dip by Yuliya


  1. 3 kilos of tomatoes
  2. 1.5 kilos of sweet red peppers
  3. 250-500 grams of hot fresh red peppers - dry will take longer to bring out the hot flavour and hard to judge how much you need
  4. 200 grams of garlic
  5. 2 heaped tbs of dried coriander
  6. salt - amount dependent upon personal preference, just remember you need more salt to keep it longer